Pohorska omleta
Pohorska omleta: fluffy Slovenian mountain omelette with cranberry jam and cream
Up on the Pohorje range above Maribor in north-eastern Slovenia, mountain lodges and ski huts serve this to cold, hungry walkers and skiers: a thick, soufflé-light sweet omelette folded around tart cranberry jam and served with a cloud of whipped cream. The inside is airy and custardy, the base golden, and the sharp berries cut through the richness of the cream. Lingonberry jam is the closest match to the wild berries of the area if you can find it. The common mistake is too much heat; the base burns before the foam has set, so keep the flame low and let the grill finish the top. Make it for a lazy weekend pudding or a sweet brunch for two. Chef's tip: fold the omelette while it is hot, but put the cream on the plate, never inside, or it melts into a puddle.
- Total time
- 22 min
- Difficulty
- easy
- Serves
- 2
Ingredients
For the cream
- ½ cup whipping creamchilled
- 1 tbsp icing sugar
For the omelette
- 4 eggsseparated
- 1 ⅜ oz caster sugar
- ¼ cup milk
- ½ tsp vanilla extract
- 1 oz plain flour
- 1 pinch salt
- ⅔ oz butter
- 1 tsp icing sugar for dusting (optional)
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Method
0/8 doneStep 1: Heat the oven grill to medium. Whip the ½ cup whipping cream with the 1 tbsp icing sugar to soft peaks and chill.
3 minStep 2: Whisk the egg yolks from the 4 eggs with half the ⅔ oz caster sugar for 2 minutes, until pale. Whisk in the ¼ cup milk, ½ tsp vanilla extract and 1 oz plain flour until smooth.
3 minStep 3: In a clean bowl, whisk the egg whites with the 1 pinch salt to soft peaks, add the rest of the ⅔ oz caster sugar and whisk to firm, glossy peaks.
3 minStep 4: Fold the whites into the yolk mixture in three additions, gently, until no white streaks remain.
2 minStep 5: Melt the ⅔ oz butter in a 24 cm ovenproof non-stick frying pan over a low-medium heat until foaming. Pour in the mixture and level it.
1 minStep 6: Cook for 6–7 minutes, until the base is golden (peek with a spatula) and the sides are set, while the top is still soft.
7 minStep 7: Slide the pan under the grill for 2–3 minutes, until puffed and golden and the top springs back when touched, with no wet egg in the middle.
3 minStep 8: Slide onto a warm plate, spread the 4 oz cranberry or lingonberry jam over one half and fold the other half over. Cut in two, dust with 1 tsp icing sugar for dusting and serve with the whipped cream.
1 min
Nutrition per serving
- Calories
- 725 kcal
- Protein
- 16 g
- Carbs
- 75 g
- Fat
- 40 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does pohorska omleta take?
- About 22 minutes in total: 10 minutes to prepare and 12 minutes to cook.
- How many people does it serve?
- 2 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- What can I use instead of icing sugar?
- Caster sugar, same amount.
- What can I use instead of eggs?
- 1 tbsp ground flaxseed + 3 tbsp water per egg, left for 5 minutes (baking only; vegan).
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